Green Beans with Ginger and Cashews

Vegetarian
Gluten Free
Health score
4%
Green Beans with Ginger and Cashews
45 min.
8
179kcal

Suggestions


Looking for a vibrant and flavorful side dish that will elevate your meal? Look no further than our Green Beans with Ginger and Cashews! This delightful vegetarian and gluten-free recipe is not only easy to prepare but also packed with nutrition and taste. With a preparation time of just 45 minutes, you can whip up this dish to serve 8 people, making it perfect for family gatherings or dinner parties.

The star of this recipe is the fresh ginger, which adds a zesty kick that perfectly complements the crisp-tender green beans. Combined with the rich, nutty flavor of salted roasted cashews, this dish offers a delightful contrast in textures and tastes. The addition of homemade turkey stock or low-sodium chicken broth enhances the overall flavor profile, ensuring that every bite is bursting with deliciousness.

Not only is this dish a feast for the taste buds, but it also boasts a caloric breakdown that is sure to please health-conscious diners. With only 179 calories per serving, you can indulge without the guilt. Whether you're serving it alongside a hearty main course or enjoying it on its own, Green Beans with Ginger and Cashews is a must-try recipe that will leave your guests asking for seconds!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 0.5 cup chicken broth low-sodium homemade canned
  • tablespoons ginger fresh peeled finely chopped (from)
  • 1.5 pounds green beans trimmed cut into 1-inch pieces ( 5 cups)
  • 0.5 teaspoon salt 
  • cup roasted cashews salted coarsely chopped
  • tablespoons butter unsalted ()

Equipment

  • frying pan
  • paper towels
  • pot
  • ziploc bags
  • colander

Directions

  1. In large pot boiling salted water, cook beans until crisp-tender, about 4 minutes.
  2. Drain in colander and rinse well under cold running water.
  3. Drain well and pat dry with paper towels. (Green beans can be prepared up to 1 day ahead and refrigerated, wrapped in paper towels, in zippered plastic bags.)
  4. In 12-inch heavy skillet over moderate heat, heat butter until hot but not smoking.
  5. Add ginger and sauté until softened and fragrant, about 30 seconds. Stir in green beans and stock and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes.
  6. Add cashews and sauté 1 minute. Stir in salt and pepper. (Green beans can be made up to 30 minutes before serving.
  7. Let stand in skillet, uncovered. Reheat over high heat, stirring often, about 2 minutes.)
  8. Transfer to serving dish and serve immediately.
  9. The green beans can be blanched up to 1 day ahead, but be sure to wrap them in paper towels before refrigerating to soak up excess moisture. Even stored like this, they'll last only 1 day before sogginess sets in.

Nutrition Facts

Calories179kcal
Protein9.54%
Fat65.07%
Carbs25.39%

Properties

Glycemic Index
11.63
Glycemic Load
1.74
Inflammation Score
-7
Nutrition Score
10.145652185316%

Flavonoids

Luteolin
0.11mg
Kaempferol
0.38mg
Myricetin
0.11mg
Quercetin
2.32mg

Nutrients percent of daily need

Calories:179.47kcal
8.97%
Fat:13.91g
21.4%
Saturated Fat:5.24g
32.74%
Carbohydrates:12.21g
4.07%
Net Carbohydrates:9.34g
3.39%
Sugar:3.7g
4.11%
Cholesterol:15.05mg
5.02%
Sodium:265.59mg
11.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.59g
9.17%
Vitamin K:43.11µg
41.06%
Copper:0.45mg
22.72%
Manganese:0.34mg
16.99%
Magnesium:67.31mg
16.83%
Vitamin A:762.11IU
15.24%
Vitamin C:10.51mg
12.74%
Phosphorus:123.33mg
12.33%
Fiber:2.88g
11.51%
Iron:1.96mg
10.88%
Folate:40.39µg
10.1%
Potassium:302.33mg
8.64%
Vitamin B6:0.17mg
8.49%
Zinc:1.19mg
7.96%
Vitamin B2:0.13mg
7.68%
Vitamin B1:0.11mg
7%
Vitamin B3:1.09mg
5.45%
Vitamin E:0.68mg
4.51%
Calcium:42.23mg
4.22%
Vitamin B5:0.41mg
4.14%
Selenium:2.61µg
3.72%
Source:Epicurious